Pub Date : 1900-01-01DOI: 10.5220/0008553703160321
R. Rambey, Rosalia Silaban, Edy BM Siregar
Oyster mushroom (P. ostreatus) is a wood fungus that grows in a row sideways on weathered logs. The purpose of this study was to determine the effect of bagasse composition on P.ostreatus as a substitute for sawdust and to obtain bagasse composition. Best for growth and production of white oyster mushrooms. This research designed using completely randomized design (CRD) consisting six treatments and five replications. The treatments were 850 grams of sawdust without bagasse, 650 grams of sawdust and 100 grams of bagasse, 550 grams of sawdust and 200 grams of bagasse, 450 grams of sawdust and 300 grams of bagasse, 350 grams of sawdust and 400 grams of bagasse and 250 grams of sawdust and 500 grams of bagasse. The data were analyzed using one way ANOVA and Duncan's test with a significance level of 0.05%. The results showed that mixed media ratio treatment influencing the production of white oyster mushrooms (P. ostreatus). Based on harvesting periods 250 grams of sawdust and 500 grams of bagasse produce the fastest harvesting. Bagasse can be used as substitute media for oyster mushrooms
{"title":"Growth and Productivity of Oyster mushroom (Pleurotus ostreatus) on Bagasse-Sawdust Mixed Media","authors":"R. Rambey, Rosalia Silaban, Edy BM Siregar","doi":"10.5220/0008553703160321","DOIUrl":"https://doi.org/10.5220/0008553703160321","url":null,"abstract":"Oyster mushroom (P. ostreatus) is a wood fungus that grows in a row sideways on weathered logs. The purpose of this study was to determine the effect of bagasse composition on P.ostreatus as a substitute for sawdust and to obtain bagasse composition. Best for growth and production of white oyster mushrooms. This research designed using completely randomized design (CRD) consisting six treatments and five replications. The treatments were 850 grams of sawdust without bagasse, 650 grams of sawdust and 100 grams of bagasse, 550 grams of sawdust and 200 grams of bagasse, 450 grams of sawdust and 300 grams of bagasse, 350 grams of sawdust and 400 grams of bagasse and 250 grams of sawdust and 500 grams of bagasse. The data were analyzed using one way ANOVA and Duncan's test with a significance level of 0.05%. The results showed that mixed media ratio treatment influencing the production of white oyster mushrooms (P. ostreatus). Based on harvesting periods 250 grams of sawdust and 500 grams of bagasse produce the fastest harvesting. Bagasse can be used as substitute media for oyster mushrooms","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127322985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008387500300037
N. Rahmawati, Rosmayati, Delvian, Mohammad Basyuni, H. Oku
: Saline soils are land that has not been utilized widely for the cultivation of soybean due to the toxic effects that interfere with the growth of the plant. This research aims to get the soybean genotypes that have salinity resistant through mass selection methods and gene expression testing of third generation of saline tolerant of the soybean genotypes that salinity resistant (F3). The research of mass selection conducted on research’s land with salinity of land 5-6 mmhos/cm and molecular analysis carried out at the Center of Molecular Biosciences University of the Japan. Molecular analysis of saline tolerant gene at the root of soybean selection results F3 and soybean grobogan varieties showed mRNA expression gene DREB5, GPRP3, P5CS, bZIP, ERF and NHX1 higher in selected soybean that salinity resistant F3 that was treated by salinity compared to the controls, while the level of gene expression GmCLC1 and PAP3 lower than the control. Comparison of gene expression levels in soybeans that given salinity stress show there has been an increased of expression genes that associated with the ability of adaptation of plants to salinity stress.
{"title":"Evaluation of Resistance Improvement of Soybean (Glycine Max (L) Merr.) against Salinity using Mass Selection and Gene Expression of Salinity Tolerant","authors":"N. Rahmawati, Rosmayati, Delvian, Mohammad Basyuni, H. Oku","doi":"10.5220/0008387500300037","DOIUrl":"https://doi.org/10.5220/0008387500300037","url":null,"abstract":": Saline soils are land that has not been utilized widely for the cultivation of soybean due to the toxic effects that interfere with the growth of the plant. This research aims to get the soybean genotypes that have salinity resistant through mass selection methods and gene expression testing of third generation of saline tolerant of the soybean genotypes that salinity resistant (F3). The research of mass selection conducted on research’s land with salinity of land 5-6 mmhos/cm and molecular analysis carried out at the Center of Molecular Biosciences University of the Japan. Molecular analysis of saline tolerant gene at the root of soybean selection results F3 and soybean grobogan varieties showed mRNA expression gene DREB5, GPRP3, P5CS, bZIP, ERF and NHX1 higher in selected soybean that salinity resistant F3 that was treated by salinity compared to the controls, while the level of gene expression GmCLC1 and PAP3 lower than the control. Comparison of gene expression levels in soybeans that given salinity stress show there has been an increased of expression genes that associated with the ability of adaptation of plants to salinity stress.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129066869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008554003320338
Jumirah Jumirah, Z. Lubis, M. Fitria
The prevalence of stunting in a toddler is still quite high. The dominant cause is related to the low acquisition of complementary foods (CF) during the second year, especially in the fulfillment of micronutrients. Therefore, the study of the use of potential food is needed to enrich the nutrient content, especially micronutrients in CF formulations, to overcome the problem of stunting in the first thousand days of children life. This paper discusses the use of rice flour (R), awak banana (Bn), red beans (B), herbal chicken livers (L) and feet (F) in CF formulation. Formulation of CF was carried out through experimental studies using a complete randomized design with three formulas, namely RBnBLF, RBnBF, and RBnBL. The nutrient content was carried out by sending samples to Laboratory in Jogjakarta. The results showed that the third formula CF has a protein content and fat almost the same i.e. respectively 14% and 11%, carbohydrate content 56.1-61.18% and energy 380.56-397.96%, vitamin A as much as 319.99-439.85μg, vitamin C 39.11-54,51mg, calcium 0.51-1.26%, phosphorus 0.37-0.59%, iron 19.69-24,07mg, and Zinc 5.46.0mg. It was concluded that the use of several potential foods can enrich the micronutrient content of CF
{"title":"Utilization of Rice Flour, Awak Banana, Red Beans, Herbal Chicken Liver and Feet to Enrich Micronutrients Content of Complementary Food","authors":"Jumirah Jumirah, Z. Lubis, M. Fitria","doi":"10.5220/0008554003320338","DOIUrl":"https://doi.org/10.5220/0008554003320338","url":null,"abstract":"The prevalence of stunting in a toddler is still quite high. The dominant cause is related to the low acquisition of complementary foods (CF) during the second year, especially in the fulfillment of micronutrients. Therefore, the study of the use of potential food is needed to enrich the nutrient content, especially micronutrients in CF formulations, to overcome the problem of stunting in the first thousand days of children life. This paper discusses the use of rice flour (R), awak banana (Bn), red beans (B), herbal chicken livers (L) and feet (F) in CF formulation. Formulation of CF was carried out through experimental studies using a complete randomized design with three formulas, namely RBnBLF, RBnBF, and RBnBL. The nutrient content was carried out by sending samples to Laboratory in Jogjakarta. The results showed that the third formula CF has a protein content and fat almost the same i.e. respectively 14% and 11%, carbohydrate content 56.1-61.18% and energy 380.56-397.96%, vitamin A as much as 319.99-439.85μg, vitamin C 39.11-54,51mg, calcium 0.51-1.26%, phosphorus 0.37-0.59%, iron 19.69-24,07mg, and Zinc 5.46.0mg. It was concluded that the use of several potential foods can enrich the micronutrient content of CF","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"127 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114999532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008551501870192
L. Sukeksi, C. Hassan, N. M. Sulaiman, M. Aroua
: Processing of fruits (such as pink guava) to produce fruit juices results in high amount of waste materials that still contain valuable by-products (e.g. antioxidants or polyphenols). Analysis of hydrodynamic resistances that considers gel layer formation as the main fouling mechanism and permeate flux decline was studied. Using tubular membrane FP 100 and ES 404 performed the experiments, with a molecular weight cut-off of 100 kDa and 4 kDa respectively. Results showed that the permeate fluxes for both of the membranes increased by increasing the Trans Membrane Pressure (TMP) and it would decrease with time. All of the resistances increased with TMP meanwhile the mass transfer of polyphenols did not affect the TMP. All the TMP resulted in similar fouling values for both membranes.
{"title":"Selection of Tubular Membrane Separation based on the Resistance Performance","authors":"L. Sukeksi, C. Hassan, N. M. Sulaiman, M. Aroua","doi":"10.5220/0008551501870192","DOIUrl":"https://doi.org/10.5220/0008551501870192","url":null,"abstract":": Processing of fruits (such as pink guava) to produce fruit juices results in high amount of waste materials that still contain valuable by-products (e.g. antioxidants or polyphenols). Analysis of hydrodynamic resistances that considers gel layer formation as the main fouling mechanism and permeate flux decline was studied. Using tubular membrane FP 100 and ES 404 performed the experiments, with a molecular weight cut-off of 100 kDa and 4 kDa respectively. Results showed that the permeate fluxes for both of the membranes increased by increasing the Trans Membrane Pressure (TMP) and it would decrease with time. All of the resistances increased with TMP meanwhile the mass transfer of polyphenols did not affect the TMP. All the TMP resulted in similar fouling values for both membranes.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"39 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131209988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008525601000103
O. Bani, L. Sukeksi, Taslim, Iriany, M. D. Anggreawan
Water-ethanol-gasoline liquid-liquid equilibrium (LLE) was investigated. In this study, the LLE data was obtained gravimetrically and volumetrically by turbidity titration under influence of KH2PO4, KCl, and KOH. Effect of temperature was also evaluated at 30 and 50°C. Results suggest that presence of ions alter the LLE and different ions affect the LLE differently. At concentration of 20 mM, temperature had significant effect on the LLE. Increasing temperature reduced the heterogeneous region and allowed more water in gasoline phase.
{"title":"Influence of Ions and Temperatures on Water-Ethanol-Gasoline Liquid-Liquid Equilibrium","authors":"O. Bani, L. Sukeksi, Taslim, Iriany, M. D. Anggreawan","doi":"10.5220/0008525601000103","DOIUrl":"https://doi.org/10.5220/0008525601000103","url":null,"abstract":"Water-ethanol-gasoline liquid-liquid equilibrium (LLE) was investigated. In this study, the LLE data was obtained gravimetrically and volumetrically by turbidity titration under influence of KH2PO4, KCl, and KOH. Effect of temperature was also evaluated at 30 and 50°C. Results suggest that presence of ions alter the LLE and different ions affect the LLE differently. At concentration of 20 mM, temperature had significant effect on the LLE. Increasing temperature reduced the heterogeneous region and allowed more water in gasoline phase.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132068756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008527701200123
N. Hidayati, M. Nurminah, Z. Lubis
Dumpling is a food products originating from China that usually have filling in it. The dumpling wrapper is usually made from wheat flour, tapioca flour, margarine, and egg. The efforts to reduce wheat flour import in Indonesia is the use of mocaf as wheat flour substitute and the addition of orange sweet potato puree to improve nutritional value. This study treatment were ratio of wheat flour and mocaf of 100:0, 75:25, 50:50, 25:75 and the addition of orange sweet potato puree of 10%, 20%, 30%. The addition of orange sweet potato puree of 10% (P1), 20% (P2), and 30% (P3) gave rise to significant differences (p <0.01) in regard to the water, ash, and carbohydrate contents, there was no significant difference (p >0.05) was found in terms of fat, protein, and carbohydrate levels.
{"title":"Characteristics of Dumpling Wrapper from Orange Sweet Potato (Ipompea batatas L.) Puree Addition and Composite Flour (Wheat and Mocaf Flour)","authors":"N. Hidayati, M. Nurminah, Z. Lubis","doi":"10.5220/0008527701200123","DOIUrl":"https://doi.org/10.5220/0008527701200123","url":null,"abstract":"Dumpling is a food products originating from China that usually have filling in it. The dumpling wrapper is usually made from wheat flour, tapioca flour, margarine, and egg. The efforts to reduce wheat flour import in Indonesia is the use of mocaf as wheat flour substitute and the addition of orange sweet potato puree to improve nutritional value. This study treatment were ratio of wheat flour and mocaf of 100:0, 75:25, 50:50, 25:75 and the addition of orange sweet potato puree of 10%, 20%, 30%. The addition of orange sweet potato puree of 10% (P1), 20% (P2), and 30% (P3) gave rise to significant differences (p <0.01) in regard to the water, ash, and carbohydrate contents, there was no significant difference (p >0.05) was found in terms of fat, protein, and carbohydrate levels.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"143 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131055212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008387300260029
A. Susilowati, H. H. Rachmat, Wiza Noni Fadilah, Y. S. Kusuma
Styrax sumatrana is a member of genus styrax that cultivated by local comunities in North Sumatra due to its higher rosin and cinnamic acid content compared to others. This species is widely distributed in Tapanuli Utara, Pakpak Bharat, and Humbang Hasundutan District. The information on Styrax sumatrana molecular phylogeny in North Sumatra has not determinet yet, whereas it is important for future breeding and conservation efforts. Therefore, this research was conducted to determined the phylogenetic relationship Styrax sumatrana in North Sumatra and other member of genus Styrax in the world. The material for genetic analysis were leaves sample from 10 individuals and collected from Humbang Hasundutan, Tapanuli Utara, and Pakpak Bharat. Samples then extracted by using CTAB (Cetyl Trimethyl Ammonium Bromide) method. DNA amplification was perform using PCR with annealing temperature 50°C. Sequence data analysis was conducted by using BioEdit software and phylogenetic tree construction was using Mega 5.05. The results showed that 3 sampled populations of S. sumatrana were grouped into four haplotypes. Phylogenetic tree analysis result showed that Styrax sumatrana has the closest relationship with Styrax suberifolius and Styrax chinensis, both are Chinese kemenyan species, with 63% bootstrap value.
{"title":"Phylogeny of Kemenyan Toba (Styrax sumatrana) Inferred from trnL-trnF Chloroplast DNA Sequence","authors":"A. Susilowati, H. H. Rachmat, Wiza Noni Fadilah, Y. S. Kusuma","doi":"10.5220/0008387300260029","DOIUrl":"https://doi.org/10.5220/0008387300260029","url":null,"abstract":"Styrax sumatrana is a member of genus styrax that cultivated by local comunities in North Sumatra due to its higher rosin and cinnamic acid content compared to others. This species is widely distributed in Tapanuli Utara, Pakpak Bharat, and Humbang Hasundutan District. The information on Styrax sumatrana molecular phylogeny in North Sumatra has not determinet yet, whereas it is important for future breeding and conservation efforts. Therefore, this research was conducted to determined the phylogenetic relationship Styrax sumatrana in North Sumatra and other member of genus Styrax in the world. The material for genetic analysis were leaves sample from 10 individuals and collected from Humbang Hasundutan, Tapanuli Utara, and Pakpak Bharat. Samples then extracted by using CTAB (Cetyl Trimethyl Ammonium Bromide) method. DNA amplification was perform using PCR with annealing temperature 50°C. Sequence data analysis was conducted by using BioEdit software and phylogenetic tree construction was using Mega 5.05. The results showed that 3 sampled populations of S. sumatrana were grouped into four haplotypes. Phylogenetic tree analysis result showed that Styrax sumatrana has the closest relationship with Styrax suberifolius and Styrax chinensis, both are Chinese kemenyan species, with 63% bootstrap value.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116126525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008505300460050
Ronistra Ginting, Mohammad Basyuni
: Increasing the ambient temperature beyond the comfortable temperature zone range for chickens causes stress heat in poultry, resulting in a decrease in chicken productivity. The current study assesses of the bioinformatics on the National Center for Biotechnology Information (NCBI) database as well as expected the physicochemical of Heat Shock Protein 70 (HSP70)in chicken ( Gallus gallus domesticus ). Several parameters of physicochemical HSP70-mRNA in chicken ( G. gallus domesticus ) were varied among the genes observed. There is eight HSP70 induced from chicken ( G. gallus domesticus ) deposited in NCBI. The length of the genes was alternated with the genes ascertained. Several lines of coded protein were 273 to 652 amino acid. The mitochondria target peptide value diversified from 0.010 to 0.309, signifying that it is expected to be a presence. The present result indicated the prominence of the variation and role of a physical and chemical characteristic of the distinct amino acids in protein dehydration genes as extreme climate stress in chicken. The NCBI online available overall suite of online resources can be accessed for biological information the data, including the PubMed database and additional NCBI resources, focus on literature for Identification HSP70 Gene in G. gallus domesticus results detected in 8 databases. The literature contained, 34 PubMed, 1 RefSeq transcripts, and 1 RefSeq proteins.(cid:10) form cystines Extinction coefficient-ar assuming Cys residues
{"title":"Bioinformatics Identification of HSP70 in Chicken (Gallus gallus domesticus)","authors":"Ronistra Ginting, Mohammad Basyuni","doi":"10.5220/0008505300460050","DOIUrl":"https://doi.org/10.5220/0008505300460050","url":null,"abstract":": Increasing the ambient temperature beyond the comfortable temperature zone range for chickens causes stress heat in poultry, resulting in a decrease in chicken productivity. The current study assesses of the bioinformatics on the National Center for Biotechnology Information (NCBI) database as well as expected the physicochemical of Heat Shock Protein 70 (HSP70)in chicken ( Gallus gallus domesticus ). Several parameters of physicochemical HSP70-mRNA in chicken ( G. gallus domesticus ) were varied among the genes observed. There is eight HSP70 induced from chicken ( G. gallus domesticus ) deposited in NCBI. The length of the genes was alternated with the genes ascertained. Several lines of coded protein were 273 to 652 amino acid. The mitochondria target peptide value diversified from 0.010 to 0.309, signifying that it is expected to be a presence. The present result indicated the prominence of the variation and role of a physical and chemical characteristic of the distinct amino acids in protein dehydration genes as extreme climate stress in chicken. The NCBI online available overall suite of online resources can be accessed for biological information the data, including the PubMed database and additional NCBI resources, focus on literature for Identification HSP70 Gene in G. gallus domesticus results detected in 8 databases. The literature contained, 34 PubMed, 1 RefSeq transcripts, and 1 RefSeq proteins.(cid:10) form cystines Extinction coefficient-ar assuming Cys residues","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"2012 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121330401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0008547901470151
M. Nurminah, R. Nainggolan
One bakery products that is often consumed in Indonesia is cookies, especially during religious holidays such as Eid Mubarak, the demand for cookies increases, so the demand for wheat flour will increase by around 5-10 percent, so import wheat flour will increase too. In an effort to improve Indonesian food security, research is needed on food from local resources, like pumpkin to subtitute wheat flour on bakery products. This research deal about the physicochemical and sensory of cookies from composite flour (wheat and pumpkin flour) and different types of stabilizers. The pumpkin flour can subtitute wheat flour about 2040% to make cookies.
{"title":"Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers","authors":"M. Nurminah, R. Nainggolan","doi":"10.5220/0008547901470151","DOIUrl":"https://doi.org/10.5220/0008547901470151","url":null,"abstract":"One bakery products that is often consumed in Indonesia is cookies, especially during religious holidays such as Eid Mubarak, the demand for cookies increases, so the demand for wheat flour will increase by around 5-10 percent, so import wheat flour will increase too. In an effort to improve Indonesian food security, research is needed on food from local resources, like pumpkin to subtitute wheat flour on bakery products. This research deal about the physicochemical and sensory of cookies from composite flour (wheat and pumpkin flour) and different types of stabilizers. The pumpkin flour can subtitute wheat flour about 2040% to make cookies.","PeriodicalId":414686,"journal":{"name":"Proceedings of the International Conference on Natural Resources and Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115874367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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